Rasiya Muthiya Muthias cooked in buttermilk based gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 01 Jun 2021 in Recipes Course New Update Advertisment Main Ingredients Pressure cooked rice, Buttermilk Cuisine Gujarati Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Rasiya Muthiya 1 cup Pressure cooked rice 2 cups Buttermilk 2 tablespoons Gram flour (besan) 1 tablespoon Whole wheat flour (atta) 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder 1 teaspoon Coriander powder 1 teaspoon Cumin powder to taste Salt 2 tablespoons Oil 1 teaspoon Mustard seeds 1/4 teaspoon Asafoetida Method Take rice in a mixing bowl, add gram flour, wheat flour, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, coriander powder, cumin powder and salt and mix well. Add 1 tablespoon oil and mix. Add water as required, mix and knead into a soft dough. Let the dough rest for 2 minutes. Heat 1 tablespoon oil in a non-stick pan, add mustard seeds and once they start to splutter, add asafoetida, remaining turmeric powder, remaining red chilli powder, buttermilk, 2-3 tablespoons water and salt, mix and bring to a boil. Divide the rice dough into equal portions, shape into muthiyas and add to the pan. Rinse the bowl with a little water and add the pan, mix and cook till the muthiyas turn soft. Transfer into a serving bowl and serve hot. #Asafoetida #Buttermilk #Coriander powder #Cumin powder #Gram flour (besan) #Mustard seeds #Oil #Red chilli powder #Salt #Turmeric powder #Whole wheat flour (atta) #Pressure cooked rice Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article